There’s something incredibly comforting about coming home to the aroma of a delicious pot roast simmering away in the slow cooker. The tender meat, infused with savory flavors, and the rich, flavorful gravy that accompanies it - it’s a meal that warms both the body and the soul. Today, I'm excited to share with you my recipe for Slow Cooker Pot Roast, a dish that holds a special place in my heart.
Growing up, my grandmother would often make this pot roast for Sunday family dinners. As a child, I would eagerly anticipate the moment when she lifted the lid off the slow cooker, revealing the succulent meat and tantalizing aromas. It was a dish that brought everyone together around the table, creating cherished memories and laughter. Now, as an adult, I continue the tradition of making this pot roast, not only for the nostalgia it brings but for the simple joy of sharing a comforting meal with loved ones.
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This recipe for Slow Cooker Pot Roast is not just a meal, it’s an experience. The preparation is minimal, yet the end result is a melt-in-your-mouth tender roast that will have you savoring every bite. The combination of five simple ingredients creates a harmony of flavors that is irresistible. The slow cooker truly works its magic, transforming a few basic ingredients into a dish that tastes like it has been simmering for hours on the stove.
Slow Cooker Pot Roast
Slow Cooker Pot Roast
Ingredients:
3 lb chuck post
3 lbs quartered russet potatoes or baby potatoes
2 lbs quartered peeled carrots
1 tsp onion powder (or 1 sliced onion)
3 teaspoons minced garlic (optional)
½ cup prepared horseradish (do not use the sauce version)
4 cups beef stock
Oil
3 lbs quartered russet potatoes or baby potatoes
2 lbs quartered peeled carrots
1 tsp onion powder (or 1 sliced onion)
3 teaspoons minced garlic (optional)
½ cup prepared horseradish (do not use the sauce version)
4 cups beef stock
Oil
For the gravy:
2 tbsp flour
2 tbsp butter
2 cups slow cooker cooking liquid
2 tbsp flour
2 tbsp butter
2 cups slow cooker cooking liquid
Instructions:
1. Heat the searing oil in a pan over medium-high heat. Season the chuck roast with salt and pepper. Sear the meat on all sides until browned.
2. Place the potatoes and carrots in the slow cooker. Season.
3. Add the seared chuck roast on top of the vegetables. If using onion powder, sprinkle it over the roast. Alternatively, add sliced onions and minced garlic.
4. Spread the prepared horseradish over the top of the roast.
5. Pour the beef stock into the slow cooker but around the meat, so horseradish isn't disturbed.
6. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily shreddable.
For the gravy:
1. Once the pot roast is done, remove the meat and vegetables from the slow cooker and set aside.
2. In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux.
3. Slowly add 2 cups of the cooking liquid from the slow cooker (make sure this is strained from slow cooker) to the roux while whisking continuously.
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4. Cook the gravy until it thickens to your desired consistency.
5. Serve the pot roast with the vegetables and drizzle the gravy on top. Enjoy!